With the help of a $25 million federal grant, scientists and stakeholders from 18 institutions – including Clemson, the CDC and Food and Drug Administration – have been working together to develop improved tools to better understand and control foodborne viruses.
Making the most of Thanksgiving leftovers is practically an American tradition on its own. Practicing safe food handling of leftovers is just as important as the main meal preparations and requires planning and good practices, said Adair Hoover, a Clemson University Cooperative Extension Service food-safety agent.
More than five million people get sick with foodborne noroviruses each year. Almost 150,000 of these people go to the hospital, and some of them have died. The tragic thing about these statistics is that nearly 100 percent of illnesses caused by noroviruses are preventable.